BEEFSHI FOODSERVICE GUIDE TO - FOODSERVICE GUIDE TO East meets West as sushi gets beefed up!
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FOODSERVICE GUIDE TO BEEFSHI F OOD SE R V ICE G UID E TO BEEFSHI East meets West as sushi gets beefed up!
BEEFSHI Taco Maki (AZ)
Hand vinegar
1 cups water
1
⁄4 cup rice vinegar
The new culinary concept “Beefshi,” a creative take on traditional sushi that uses
beef products like bologna, summer sausage, corned beef and pastrami as central Maki
ingredients, now has thousands of fans who have embraced its unveiling. 8 sheets nori
16 cups prepared sushi rice
Developed by a Culinary Institute of America-trained chef, the recipes are designed 1 pound finely shredded spicy beef jerky
to showcase prepared beef items in a new way that appeals to millennial consumers 32 cilantro sprigs
who are establishing their shopping habits. The Beefshi concept is brought to life in 2 cups slivered radishes
sixteen fun and engaging how-to recipe videos available at Beefshi.com. The Toppings
Beefshi videos have been greeted enthusiastically online and in social media with Santa Fe style tortilla strips – 4 per roll for a total of 256
countless consumers asking “where can I buy this?” Imagine if the answer could be Queso fresco crumbles
“in my restaurant.” Pico de gallo
During the retail-focused Annual Meat Conference in February 2018, hundreds of Sushi Rice see page 19
retailers sampled three Beefshi recipes and 55 completed a short survey to capture
their reaction. Overall, 95 percent said they enjoyed Beefshi. Half of the retailers
surveyed agreed that Beefshi was appropriate as a pre-made item for purchase at In a small bowl, stir together the hand vinegar.
the supermarket. Twenty seven percent said it was suited to supermarket sales, as a
menu item in a restaurant and for home preparation. Several retailers commented Lay a bamboo sushi mat on a clean surface. Moisten hands
that Beefshi would be an ideal companion to traditional sushi in the service deli. with hand vinegar and shake off excess. Place a sheet of nori
on the mat, shiny side down. Spread 2 cups of rice across the
In response, the Meat Institute, a contractor to the Beef Checkoff, developed nori, leaving 1 inch empty at the end farthest from you.
foodservice versions of eight original recipes plus eight new recipes in 2019 Lay 2 ounces jerky slivers, 4 cilantro sprigs and ¼ cup
developed in partnership with state beef councils. radishes crosswise along the rice, covering half the surface
closest to you.
Securing the jerky, cilantro and radishes with your fingers, use
your thumbs to push the end of the mat up and over the filling,
CONTENTS until the edge of the nori meets the rice on the other side.
3 Taco Maki 12 New York Deli Roll Press firmly on the roll.
4 Beef Cali Roll 13 Sunday Supper Sushi Lift up the top of the mat and roll firmly until tight and round.
5 Potato-Stick Crunch Maki 14 Carolina Sushi Squeeze gently to shape the roll. Press the ends in carefully to
6 Muffarolletta 15 Sleeping Dog Sushi
secure any loose rice. Remove the bamboo mat and set the
roll aside.
7 Dansk Roll 16 The Texan Roll
8 St. Paul Handroll 17 Reuben Roll Repeat with the remaining ingredients to make 8 rolls total.
9 Beefy Wacky Maki 18 The Hiker Roll Use a very thin, sharp knife to cut each roll into 8 slices.
10 Double BLT Mega Roll 19 Sushi Rice Arrange on a sushi platter. Into the center of each roll stand
four tortilla strips upright and then sprinkle each with queso
11 Wisconsin Inside Out Maki
fresco. Serve with pico de gallo.
BEEFSHI l 2 Makes 8 rolls, 64 pieces BEEFSHI l 3
Corny Cali Roll (CA) Potato-Stick Crunch Maki
Hand vinegar Hand vinegar
1 cups water 1 cups water
1
⁄4 cup rice vinegar 1
⁄4 cup rice vinegar
Piquant Sauce Rolls
2 cups plain yogurt 12 beef hotdogs, 4 cut in half crosswise
¼ cup Dijon mustard 8 sheets nori
¼ cup prepared horseradish 12 cups prepared sushi rice
2 avocadoes, mashed until smooth ½ cup onion dip
About 3 cups potato sticks, crushed
Maki
8 sheets nori Onion dip, for serving
8 cups prepared sushi rice
24 thin slices corned beef Sushi Rice see page 19
2 avocadoes, cut into slivers
1 thin-skinned cucumber, cut lengthwise into thin strips
In a small bowl, stir together the hand vinegar.
Toppings
Rice seasoning In a small skillet, fry the hotdogs until browned and sizzling.
Microgreens, peashoots or baby arugula Lay a sushi mat on a clean surface and cover with plastic wrap. Place
Wasabi, for serving a sheet of nori on the mat, shiny side down. Moisten hands with
hand vinegar and shake off excess. Spread 1½ cups rice across the
Sushi Rice see page 19 nori. Sprinkle the rice with a generous 1/3 cup crushed potato sticks
and press them in gently. Turn the nori over so that the rice side is
In a small bowl, stir together the hand vinegar and set aside down.
until needed. Spread one tablespoon onion dip across the rice along one end. Lay
To make the sauce, in a medium bowl blend together the 1½ hotdogs, end to end, on the onion dip.
yogurt, mustard, horseradish and avocado. Securing the hotdogs with your fingers, use your thumbs to push
Lay a bamboo sushi mat on a clean surface. Moisten hands the end of the mat up and over the filling, until the edge of the nori
with hand vinegar and shake off excess. Place a sheet of nori meets the rice on the other side. Press firmly on the roll.
on the mat, shiny side down. Spread 1 cup of rice across the Lift up the top of the mat and roll firmly until tight and round.
nori, leaving 1 inch empty at the end farthest from you. Squeeze gently to shape the roll. Remove the bamboo mat and set
Lay 3 slices corned beef, 1/8th of the avocado and 1/8th of the roll aside.
the cucumber slices crosswise along the rice, covering half the Repeat with the remaining ingredients to make 8 rolls total.
surface closest to you.
Securing the corned beef, avocado and cucumber with your Use a very thin, sharp knife to cut each roll into 8 slices. Arrange on
fingers, use your thumbs to push the end of the mat up and a sushi platter and serve with additional onion dip.
over the filling, until the edge of the nori meets the rice on the
other side. Press firmly on the roll. Makes 8 rolls, 64 pieces
Makes 8 rolls, 64 slices
BEEFSHI l 4 BEEFSHI l 5
Muffarolletta (LA) Dansk Roll (MN)
Hand vinegar Hand vinegar
1 cups water 1 cups water
1
⁄4 cup rice vinegar 1
⁄4 cup rice vinegar
Rice Sushi
2 cups mixed olives, stuffed green and pitted kalamata,
8 sheets nori
patted dry
8 cups prepared sushi rice
3 tablespoons capers, patted dry
4 cloves garlic, minced 4 slices Danish rye, toasted and then processed into
12 cups prepared sushi rice crumbs, about 2 cups
Freshly ground black pepper 16 4”x8” slices roast beef
2 cups fried onions
Rolls 2 sheets nori, cut into 24 ¼-inch x 3-inch strips
32 slices thin sliced beef salami (about 1 pound)
12 thin slices part-skim mozzarella, cut into sticks 2 cups remoulade sauce, preferably Danish-style
12 thin slices provolone, cut into sticks
1 cup chopped celery leaves Sushi Rice see page 19
Toasted sesame seeds, for sprinkling
In a small bowl, stir together the hand vinegar.
Sushi Rice see page 19
Lay a bamboo sushi mat on a clean surface. Moisten hands
with hand vinegar and shake off excess. Place a sheet of nori
In a small bowl, stir together the hand vinegar and set aside until needed. on the mat, shiny side down. Spread 1 cup of rice across the
To make the rice, finely chop the olives and capers and put them in a large nori, leaving 1 inch empty at the end farthest from you.
bowl. Stir in the garlic and rice. Season to taste with pepper.
Sprinkle the rice with ¼ cup of the breadcrumbs. Lay 2 slices of
Lay a sushi mat on a clean surface and cover with plastic wrap. Lay 4 slices roast beef on the rice, on the side closest to you, covering the
of salami on the mat, overlapping them by about ½-inch, to create a surface surface. Sprinkle ¼ cup onions along the beef.
7 inches wide and 6 inches deep.
Securing the beef and onions with your fingers, use your
Moisten hands with hand vinegar and shake off excess. Cover the salami thumbs to push the end of the mat up and over the filling, until
with about 1½ cups sushi rice, leaving 1 inch empty at the end farthest from the edge of the nori meets the rice on the other side. Press
you. firmly on the roll.
Arrange 1/8th of each cheese along the center of the rice, crosswise,
covering the half of the rice that is closest to you. Sprinkle the cheese
Lift up the top of the mat and roll firmly until tight and round.
with 2 tablespoons of the celery leaves. Squeeze gently to shape the roll. Press the ends in carefully to
secure any loose rice. Remove the bamboo mat and set the roll
Securing the cheese with your fingers, use your thumbs to push the end of
aside.
the mat up and over the filling, until the one edge of the rice meets the
other side. Press firmly on the roll to seal and shape. Repeat with the remaining ingredients to make 8 rolls total.
Lift up the top of the mat and roll firmly until tight and round. Squeeze Use a very thin, sharp knife to cut each roll into 8 slices.
gently to shape the roll. Press the ends in carefully to secure any loose rice. Arrange on a sushi platter and serve with remoulade.
Remove the bamboo mat, peel off the plastic and set the roll aside.
Repeat with the remaining ingredients to make 8 rolls total. Makes 8 rolls, 64 pieces
Nutrition information does not include sauce.
Slice each roll into 8 rounds, arrange on a sushi platter, and sprinkle each
slice with some sesame seeds.
Makes 8 rolls, 64 pieces
BEEFSHI l 6 BEEFSHI l 7
St Paul Handroll (MO) Beefy wecky Maki
6 eggs, beaten Hand vinegar
3 cups shredded beef summer sausage 1 cups water
1 cup bean sprouts, coarsely chopped 1
⁄4 cup rice vinegar
1 cup mayonnaise Maki
½ cup minced dill pickle 8 sheets nori
12 cups prepared sushi rice
20 sheets nori, cut in half
8 teaspoons caraway seeds
8 cups prepared sushi rice
1 tablespoon coarse salt
4 cups shredded lettuce
16 4x8-inch slices roast beef, warmed
4 cups diced tomato
½ cup finely shredded fresh horseradish
Soy sauce, for serving
2 cups warmed beef broth, for serving
Sushi Rice see page 19
Sushi Rice see page 19
In a small bowl, stir together the hand vinegar.
In a large bowl, beat together the eggs, summer sausage and
bean sprouts Lay a sushi mat on a clean surface and cover with plastic wrap.
Place a sheet of nori on the mat, shiny side down. Moisten
Set a10-inch non-stick skillet over medium heat and coat it with hands with hand vinegar and shake off excess. Spread 1 ½ cups
cooking spray. Pour in ¼ of the eggs and let them set until firm. of rice across the nori. Sprinkle the rice with 1 teaspoon caraway
Slide the omelet out of the pan and let it cool. Repeat three seeds and a light sprinkling of coarse salt. Turn the nori over so
times with the remaining eggs to make four omelets. Cut all the that the rice side is down.
omelets into thin slices.
Cover half the rice, crosswise, with 2 slices roast beef. Top with
In a medium bowl, blend together the mayonnaise and pickle. 2 tablespoons horseradish.
Securing the meat with your fingers, use your thumbs to push
To assemble hand rolls simply layer ingredients atop a piece of the end of the mat up and over the filling, until the edge of the
nori, starting with rice and building your roll as desired. After nori meets the rice on the other side. Press firmly on the roll.
rolling you may want to tuck in additional ingredients. Roll the
nori into a cone, sprinkle with soy sauce and serve. Lift up the top of the mat and roll firmly until tight and round.
Squeeze gently to shape the roll. Press the ends in carefully to
secure any loose rice. Remove the bamboo mat and set the roll
Makes 40 cone shaped rolls
aside.
Make the remaining 7 rolls in the same manner.
Use a very thin, sharp knife to cut each roll into 8 slices. Arrange
on a sushi platter and serve with warmed beef broth for dipping.
.
Makes 8 rolls, 64 pieces
BEEFSHI l 8 BEEFSHI l 9
Triple BLT Mega Roll (WY) Wisconsin Inside Out Maki
Hand vinegar
Hand vinegar 2 cups water
1 cup water 1/2 cup rice vinegar
1
⁄4 cup rice vinegar
Rolls Maki
1 ½ pounds sliced roast beef 8 sheets nori
16 cups prepared sushi rice 16 cups prepared sushi rice
2 cups bacon bits
1 lb summer sausage, cut lengthwise into thin sticks
4 cups arugula
1 lb sharp Cheddar, cut into thin sticks
32 very thin slices beefsteak tomato
4 large dill pickles, sliced paper-thin, for serving
Freshly ground black pepper
1-2 cups bacon-flavored potato chips
Spicy brown mustard, for serving
Ranch dressing, to serve
Additional bacon-flavored potato chips, to serve Sushi Rice see page 19
Sushi Rice see page 19
In a small bowl, stir together the hand vinegar.
In a small bowl, stir together the hand vinegar and set aside until Lay a bamboo sushi mat on a clean surface. Moisten hands
needed.
with hand vinegar and shake off excess. Place a sheet of nori
Lay a sushi mat on a clean surface and cover with plastic wrap. on the mat, shiny side down. Spread 1 cup rice across the nori,
Lay 3 ounces beef slices on the mat, overlapping them by about leaving 1 inch empty at the end farthest from you.
½-inch, to create a surface 7 inches wide and 6 inches deep.
Lay 2 ounces summer sausage and 2 ounces cheese crosswise
Moisten hands with hand vinegar and shake off excess. Cover the along the rice, creating rows of sausage and cheese and
beef with 2 cups sushi rice, leaving 1 inch empty at the end covering half the surface closest to you.
farthest from you. Sprinkle with ¼ cup bacon bits.
Securing the meat and cheese with your fingers, use your
Cover the rice with ½ cup arugula, then lay four slices of tomato thumbs to push the end of the mat up and over the filling, until
in a row on the side closest to you. Season the tomatoes with the edge of the nori meets the rice on the other side. Press
pepper. Cover the tomatoes with a handful of potato chips. firmly on the roll.
Securing the potato chips, arugula and tomatoes with your Lift up the top of the mat and roll firmly until tight and round.
fingers, use your thumbs to push the end of the mat up and over Squeeze gently to shape the roll. Press the ends in carefully to
the filling, until the one edge of the rice meets the other side. secure any loose rice. Remove the bamboo mat and set the
Press firmly on the roll to seal and shape. roll aside.
Lift up the top of the mat and roll firmly until tight and round.
Make the remaining 7 rolls in the same manner.
Squeeze gently to shape the roll. Press the ends in carefully to
secure any loose rice. Remove the bamboo mat, peel off the Use a very thin, sharp knife to cut each roll into 8 slices.
plastic and set the roll aside. Arrange on sushi platters with a pretty, loose pile of pickle
Nutrition information does not include dill
pickle and mustard.
Repeat with the remaining ingredients to make 8 rolls total. Slice
slivers and a dish of spicy brown mustard.
each roll into 8 rounds, arrange on a sushi platter, and serve with
ranch dressing and additional potato chips. Makes 8 rolls, 64 pieces
Makes 8 rolls, 64 pieces
BEEFSHI l 10 BEEFSHI l 11
New York Deli Roll Sunday Supper Sushi
Hand vinegar Hand vinegar
2 cups water 2 cups water
1/2 cup rice vinegar 1/2 cup rice vinegar
Futo-Maki
Au Jus
4 sheets nori
2 cups beef broth
12 cups prepared sushi rice
1 tablespoon Worcestershire sauce
3 tablespoons caraway seeds 4 garlic cloves, slightly smashed
4 ounces thinly sliced corned beef
1/3 cup prepared horseradish, well-drained
16 thin slices Swiss cheese (about 12 ounces), Sushi
sliced into thin sticks 18 thinly sliced roast beef (about 5 ounces), 8x3-inches each
Garlic salt, to taste
Freshly ground black pepper, to taste
Dijon mustard, for serving
4 cups prepared sushi rice
Sushi Rice see page 11 1 1/2 cups shredded carrots, very lightly blanched and cooled
1 1/2 cups pea shoots or watercress **WITH REGULAR ROAST BEEF **
6-8 radishes, very thinly sliced, for serving
In a small bowl, stir together the hand vinegar.
Sushi Rice see page 19
Lay a sushi mat on a clean surface and cover with plastic wrap.
Place a sheet of nori on the mat, shiny side down. Moisten
hands with hand vinegar and shake off excess. Spread half the In a small bowl, stir together the hand vinegar and set aside until needed.
rice across the nori. Sprinkle the rice with about 1 teaspoon First make the au jus. Put the beef broth, Worcestershire sauce and garlic
caraway seeds. Turn the nori over so that the rice side is down. cloves into a saucepan, bring to a simmer and cook for 2 minutes. Let cool
Cover half the rice, crosswise, with ¼ of the corned beef slices. for 5 minutes and remove the garlic cloves. Just before serving, reheat the
au jus.
Spread the corned beef with about 2 teaspoons horseradish.
Cover the corned beef with ¼ of the cheese. Lay a sushi mat on a clean surface and cover with plastic wrap. Lay a piece
of roast beef on the mat. Sprinkle with garlic salt and pepper. Moisten
Securing the meat and cheese with your fingers, use your hands with hand vinegar and shake off excess. Cover the beef with ½ cup
thumbs to push the end of the mat up and over the filling, until sushi rice, leaving 1 inch empty at the end farthest from you.
the edge of the nori meets the rice on the other side. Press
firmly on the roll. Arrange one quarter of the carrots and pea shoots along the center of the
rice, crosswise, covering the half of the rice that is closest to you.
Lift up the top of the mat and roll firmly until tight and round.
Securing the carrots and pea shoots with your fingers, use your thumbs to
Squeeze gently to shape the roll. Press the ends in carefully to
push the end of the mat up and over the filling, until the one edge of the
secure any loose rice. Remove the bamboo mat and set the roll rice meets the other side. Press firmly on the roll to seal and shape.
aside.
Lift up the top of the mat and roll firmly until tight and round. Squeeze
Make the remaining rolls in the same manner. gently to shape the roll. Press the ends in carefully to secure any loose rice.
Remove the bamboo mat, peel off the plastic and set the roll aside.
Use a very thin, sharp knife to cut each roll into 8 slices.
Nutrition information does not include Nutrition information does not include au jus
or radishes.
Arrange on sushi platters and serve with Dijon mustard.
mustard.
Repeat with the remaining ingredients to make 8 rolls. Slice each roll into **Reduced sodium roast beef may be
6 rounds, arrange on sushi platters and serve with reheated au jus.
substituted; nutrition information when this is
Makes 8 rolls, 64 pieces
used in place of regular roast beef may be
Makes 8 rolls, 48 slices
found at www.Beefshi.com.
BEEFSHI l 12 BEEFSHI l 13
Carolina Sushi Sleeping Dog Sushi
Hand vinegar Hand vinegar
2 cups water 2 cups water
1/2 cup rice vinegar 1/2 cup rice vinegar
Sauce
Cabbage
8 large cabbage leaves, center rib removed 2 cups ketchup
6 cups water 1/2 cup red wine vinegar
3 ounces salt 1 tablespoon ground mustard, or more to taste
3 ounces sugar
1/3 cup cider vinegar Sushi
1/3 cup pickle relish juice
Maki 4 cups prepared sushi rice
8 cups sushi rice 12 hot dogs
4 teaspoons celery seeds 1 sheet nori, cut into 48 ¼-inch x 3-inch strips
12 ounces sliced bologna, cut into thin strips and fried
1 1/2 cups grated carrots Sushi Rice see page 11
½ cup minced white onion
BBQ sauce, for serving
In a small bowl, stir together the hand vinegar and set it aside
Sushi Rice see page 19 until needed.
In a small bowl, stir together the hand vinegar and set until aside till needed. First make the sauce. Stir together ketchup, red wine vinegar
Put the cabbage leaves into a large bowl. In a medium saucepan, stir together and ground mustard. Set aside until ready to serve.
the water, salt, sugar and cider vinegar. Bring to a boil. Pour the hot water Sprinkle the rice with pickle relish juice and toss to distribute
mixture over the cabbage and stir to immerse all the leaves. Let sit for
30 seconds, drain, rinse with cold water, and squeeze the cabbage dry.
evenly. Moisten hands with hand vinegar and shake off excess.
Shape a scant 1 ½ tablespoons sushi rice into a slightly oval
Lay a bamboo sushi mat on a clean surface. Moisten hands with hand vinegar shape, firmly pressing the rice together. Shape carefully,
and shake off excess. Place 2 cabbage leaves on the mat to cover it. Trim any squeezing gently to create a uniform oval, about 2 inches long
excess along the edges with a scissors. Spread ¼ of the rice across the
and ¾ inch tall. Repeat until all the rice has been used.
cabbage, leaving 1 inch empty at the end farthest from you. Sprinkle the rice
with 1 teaspoon celery seed. Slice each hot dog into lengthwise quarters. Discard the out-
Lay ¼ of the bologna along the center of the rice and sprinkle it with ¼ of the side slices that are curved on one side. Cut the remaining 24
carrots and onion. hot dog slices in half crosswise, creating 48 pieces. Use a paring
Securing the fillings with your fingers, use your thumbs to push the end of the knife to shape each piece of hot dog into a chevron.
mat up and over the filling, until the edge of the cabbage meets the rice on
Set a grill pan or non-stick skillet over high heat. When the pan
the other side. Press firmly on the roll.
is hot, set the hot dog chevrons in it, cut-side-down and cook
Lift up the top of the mat and roll firmly until tight and round. Squeeze gently until nicely charred.
to shape the roll. Press the ends in carefully to secure any loose rice. Remove
the bamboo mat and set the roll aside. Set a piece of hot dog atop each rice oval. Wrap with a strip of
Make the remaining three rolls in the same manner. nori, arrange on sushi platters and serve with sauce. Nutrition information does not include sauce.
Use a very thin, sharp knife to cut each roll into 8 slices. Arrange on sushi
platters and serve with BBQ sauce. Makes 48 pieces
Nutrition information does not include BBQ
sauce.
Makes 4 rolls, 32 pieces
BEEFSHI l 14 BEEFSHI l 15
The Texan Roll Reuben Roll
Hand vinegar Hand vinegar
2 cups water 2 cups water
½ cup rice vinegar 1/2 cup rice vinegar
Rolls Rolls
5 ounces thinly sliced roast beef
24 thin slices pastrami (about 6 ounces)
2 teaspoons chili powder
6 cups sushi rice
8 cloves garlic, mashed to a paste
8 cups sushi rice 4 teaspoons caraway seeds
5-6 limes, zested and juiced 8 thin slices Swiss cheese (about 3 ½ ounces), cut into slivers
1 tablespoon cumin seeds 2 1/2 cups sauerkraut, rinsed, drained and squeezed dry
4 jalapenos, trimmed and cut into thin strips
4 scallions, trimmed and cut into thin strips Russian dressing, for serving
16 sprigs cilantro
1 cup cotija cheese crumbles, or feta Sushi Rice see page 11
**WITH REGULAR ROAST BEEF **
Pico de gallo or salsa, for serving
In a small bowl, stir together the hand vinegar.
Sushi Rice see page 19
Lay a sushi mat on a clean surface and cover with plastic wrap.
Lay ¼ of the pastrami slices on the mat lengthwise. Moisten
In a small bowl, stir together the hand vinegar. hands with hand vinegar and shake off excess. Spread 1/4 of
Lay a sushi mat on a clean surface and cover with plastic wrap. Moisten the rice across the pastrami, leaving one inch empty at the end
hands with hand vinegar and shake off excess. Lay 2 pieces of roast beef farthest from you. Sprinkle the rice with 1 teaspoon caraway
on the mat to cover it. Sprinkle with some chili powder and ¼ of the garlic, seeds. Turn the nori over so that the rice side is down.
rubbing both into the beef with your fingers. Cover the beef with 1 cup
Cover half the pastrami, crosswise, with ¼ of the cheese and
sushi rice, leaving 1 inch empty at the end farthest from you.
¼ of the sauerkraut.
Sprinkle a little lime zest and juice over the rice. Sprinkle the rice with
cumin seeds. Securing the meat and cheese with your fingers, use your
thumbs to push the end of the mat up and over the filling, until
Arrange 1/8th of the jalapeno and scallion strips, two cilantro sprigs and a the edge of the nori meets the rice on the other side. Press
sprinkling of cheese along the center of the rice, crosswise, covering the firmly on the roll.
half of the rice that is closest to you.
Lift up the top of the mat and roll firmly until tight and round.
Securing the jalapeno, scallion and cilantro with your fingers, use your
thumbs to push the end of the mat up and over the filling, until the one
Squeeze gently to shape the roll. Press the ends in carefully to
edge of the rice meets the other side. Press firmly on the roll to seal and secure any loose rice. Remove the bamboo mat and set the
shape. roll aside.
Lift up the top of the mat and roll firmly until tight and round. Squeeze Make the remaining three rolls in the same manner.
gently to shape the roll. Press the ends in carefully to secure any loose
Use a very thin, sharp knife to cut each roll into 8 slices.
rice. Remove the bamboo mat, peel off the plastic and set the roll aside.
Arrange on sushi platters and serve with Russian dressing.
Nutrition information does not include pico de
gallo. Nutrition information does not include Russian
Repeat with the remaining ingredients to make eight rolls. Slice each roll
dressing.
**Reduced sodium roast beef may be
into six rounds, arrange on sushi platters and serve with pico de gallo or
Makes 4 rolls, 32 pieces
substituted; nutrition information when this is
salsa.
used in place of regular roast beef may be
found at www.Beefshi.com.
Makes 8 rolls, 48 pieces
BEEFSHI l 16 BEEFSHI l 17
The Hiker’s Roll
8 large eggs, beaten
20 sheets nori, cut in half
Sushi Rice
8 cups prepared sushi rice
3 lbs 8 ounces short grain rice
12 ounces beef jerky, in choice of flavor, very finely shredded
9 cups water
4 cups pea shoots or watercress
2 3-inch square pieces kombu
4 ripe avocadoes, diced
Sriracha, soy and/or wasabi for serving
Dressing
1 cup rice wine vinegar
Sushi Rice see page 19
4 ounces granulated sugar
2 teaspoons salt (about 1 ½ ounces)
Set a non-stick skillet over medium heat and coat it with
cooking spray. Pour in about ¼ of the eggs and let them
set until firm. Slide the omelet out of the pan onto a
Put the rice into a large mixing bowl and cover it with cold water.
cutting board. Make three more omelets in the same
Stir the rice with your hands, massaging it to release the starch.
manner. Slice each omelet into thin strips.
Strain the rice through a large china cap or sieve and put it back
into the bowl. Swirl the rice thoroughly and strain it again. Repeat
To assemble hand rolls simply layer ingredients atop a
once more.
piece of nori, starting with rice and building your roll as
desired. Roll the nori into a cone, top with sriracha, soy Put the rice into a large rice cooker or very large saucepan. Add
and/or wasabi, as desired, and serve. the water and kombu. If using a rice cooker, turn it on. If using a
saucepan, cover tightly and set over high heat. When the water
Makes 40 cone shaped rolls boils, reduce heat to very low. Let cook until all the water is
absorbed. Turn off heat and let sit, covered, for 15 minutes.
Remove the kombu from the cooked rice.
While the rice is cooking, make the dressing. Put the vinegar into
a medium saucepan and set it over low heat. Stir in the sugar
and salt until dissolved. Remove from heat and let cool.
Spoon the hot rice onto a full size sheet pan and immediately
drizzle the dressing over it. Use a rice paddle or wooden spoon
to gently stir the rice to coat it. Be careful not to mash or break
the rice.
Let the rice cool until it is just barely warm to the touch. Put the
rice into a large mixing bowl and cover with a damp towel to keep
it moist.
To refresh leftover rice that has been refrigerated, sprinkle it with
Nutrition information does not include
water, cover with a damp towel and microwave until hot and
sriracha, soy sauce and wasabi.
Nutrition information is for informational
tender.
purposes only and would not need to be
declared, as it is intended to be used as an
ingredient in following beefshi recipes.
Makes 24 cups
BEEFSHI l 18 BEEFSHI 2019 l 19For more recipes,
videos, preparation
information and
nutrition, visit
BEEFSHI.COM
MeatPoultryNutrition.orgYou can also read
